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Recipes
Cranberry and Pistachio Biscotti
By mirelsonp
Recipe source: Saveur Note: For an hors d'oeuvres presentation, biscotti may be sliced very thin, 1/8-to-1/4-inch
- 2 1/2 cups all purpose flour
- 3/4 cup sugar
- 1 1/2 teaspoon baking powder
- 2 cups pistachio nuts, shelled, chopped
- 2 tablespoons finely chopped dried cranberries
- zest of one orange
- 3 eggs
- 2 teaspoons vanilla extract
Spinach and Artichoke Dip
By mirelsonp
Ken Oringer often serves dip at winter tailgates because it travels well and is simple to eat (no plates or forks...
- 1 tablespoon extra-virgin olive oil
- 1 small onion finely chopped
- 3 garlic cloves very finely chopped
- 16 ounces marinated artichokes drained and coarsely chopped
- 1/4 cup dry white wine
- 2 10 ounce packages frozen chopped spinach thawed and squeezed dry
- 12 ounces cream cheese at room temperature
- 1/2 cup freshly grated parmigiano-reggiano cheese
- 1 teaspoon finely grated lemon zest
- Tabasco
- Spiced Pita Chips for serving
Slow-Roasted Tomatoes
By mirelsonp
This dish is outstanding because it can be made with less-than-perfect tomatoes
- 3/4 cup chopped basil
- 1/4 cup extra-virgin olive oil
- 1/4 cup pitted Nicoise olive, chopped
- 2 teaspoons chopped rosemary
- 8 large plum tomatoes, sliced crosswise 1/3 inch thick
- Salt and freshly ground pepper
Pumpkin Goat Cheese Cheesecake
By mirelsonp
1. Preheat oven to 325 degrees
- 2 cups finely crumbled shortbread cookies (about 9 oz.)
- 1 stick unsalted butter, melted and cooled; plus more for buttering pan
- 1 pound cream cheese, at room temperature
- 1 15-oz can pumpkin puree
- 1 3/4 cups sour cream
- 8 oz soft goat cheese
- 2 large eggs
- 1 cup sugar
- 2 Tbsp all-purpose flour
- 1 Tbsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 Tbsp lime juice (about 1 lime)
- 1/4 cup honey
Blueberry-Buttermilk Chess Pie
By mirelsonp
Parbaking the crust of this blueberry pancake–flavored custard pie ensures the bottom will be crisp when it’s d...
- 1 disk all-purpose pie dough
- 1/2 cup all-purpose flour, plus more for surface
- 2 tablespoons fine-grind cornmeal
- 1/2 teaspoon kosher salt
- 1 cup sugar
- 1/2 cup plus 2 tablespoons unsalted butter, room temperature
- 2 teaspoons finely grated orange zest
- 1 vanilla bean, split lengthwise
- 4 large eggs, room temperature
- 1 1/4 cups buttermilk, room temperature
- 2 cups fresh (or frozen, thawed) blueberries
Brothy Beans
By mirelsonp
Recipe source: Bon Appetit | January 2016 When your beans are tender, take them off the heat and focus on the cook...
- 1 pound dried gigante, baby lima, or cannellini beans, or chickpeas, soaked in water overnight, drained
- 1 onion, halved
- 2 carrots, peeled, halved crosswise
- 2 celery stalks, halved crosswise
- Kosher salt, freshly ground pepper
- Olive oil (for drizzling)
Howard Bulka's Strawberry Icebox Cake
By mirelsonp
Recipe source: NY Times
- THE SOAKING SYRUP:
- 1 1/2 pints strawberries, hulled and washed
- 1 tablespoon sugar
- 1 ounce strawberry liqueur or eau de vie
- THE CREAM FILLING:
- 1 pound mascarpone
- 8 ounces sour cream
- 2 cups heavy cream, chilled, plus more for garnish, if desired
- 1/2 cup sugar
- 1 1/2 packages Italian ladyfingers (about 11 ounces)
- Shaved white chocolate, for garnish
- ired.
Tomato-and-Mozzarella Salad with Orange Oil
By mirelsonp
Recipe source: Food and Wine | August 2015
- 1/2 1/2 1-inch baguette, cut into 1-inch pieces (4 cups)
- 5 5 5 tablespoons extra-virgin olive oil
- Kosher salt
- Pepper
- 2 2 1/2-inch pounds heirloom tomatoes, halved or cut into 1/2-inch wedges
- 1 1 1 pound buffalo mozzarella cheese, cut into large pieces
- 1 1 1 tablespoon orange-flavored olive oil
- Basil leaves, for garnish
Herb-Roasted Pork Loin
By mirelsonp
Recipe source: Gourmet | April 2009
- For pork:
- 1 (4-to 4 1/2-pound) boneless pork loin roast, trimmed
- 2 tablespoons plus 1 teaspoon olive oil, divided
- 6 rosemary sprigs, divided
- 8 large thyme sprigs, divided
- 8 sage sprigs, divided
- 8 savory sprigs (optional), divided
- 1/2 cup finely chopped shallots (4 to 5)
- 2 tablespoons finely chopped garlic
- 3 tablespoons Dijon mustard
- For sauce:
- 1/3 cup dry vermouth
- 2 teaspoons Dijon mustard
- 1 3/4 cups reduced-sodium chicken broth
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons all-purpose flour
Carrot-Walnut Loaf Cake
By mirelsonp
Recipe source: Bon Appetit | May 2015
- 1 cup vegetable oil, plus more
- 1 1/4 cups plus 1 tablespoon all-purpose flour; plus more
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup golden raisins
- 1/2 cup walnuts, coarsely chopped
- 3 large eggs
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 8 ounces carrots, coarsely grated (about 2 cups)
- 2 teaspoons light brown sugar